Image provided by: University of Oregon Libraries; Eugene, OR
About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Nov. 21, 1915)
Tiir: snn.vY okekoxiax. toktland. xovkmheit si. toxs. 'J. CroW Teacher MA&cedcn Cranbdryt5auc& VI a - - O 3tetifcrffiK'a? 'Dinner. . fm w W 1 m rr VAsrsr.ts. o :irstDii AT CX --t IT?' V? ill ank-v r ' J TT 1 MOCK tbaa 500 public khooI ltchr c New Tork er pert la lb art of took Inc. Every on of thern It anthualaatlc on aclen tific tookmc lul lharo up aainl tha caenieat. mod dreadful calory on earth and thy will FKcjnlM It In etantlr. and woo unto Iho carbohydrate bicb Irlas lo ltalf off aa a pro t'li whi: they aro In tb kitchen. Nrthela thera aro moranta when they tK from c !!! and wandar In tb raalme of tklnn good to : rra-erd aa of thair food values and whlhr or not lby cona'.ltul a "balanced d:t- Uo. dy laat week ther wii a ten feranf. quit a welshty roaferaneo. In th offico of lb director of cooking ai tho Iur4 of taxation. On after another tb teacher pMrtd. and aa th.jr did ao on attar another waa -And what ba oa b a cooklag to- Wberaupoa la cb loataoc tbo re ply cam. -trobrry mm." Cranberry aauco la tb public school Interpretation of a Tbaokaglviof dlo o.r. Tb department tfotia't atrw lurkeye lavishly through tb claaa roorra for tb pupils lo prectlr on. -urpkla plea tlM aro lacllned lo b tpoaaiv. Put lb cranberry eoroe w: wlthla tb put:tc purs. If thins go on at this rat much loner it ! probabl tbat th great ma a of children will com to regard n.t th turkey but tb erenbarry aa typical of ThaBkaclvlng. -Through b cooking of tb aauco or Jelly.'" cmplalo'd an oarnat. dark- rd cookino? t.achr. "w U4 b chlidrao lo tb knorlde of what ThankasKInc rai:y la. Th children la my dltrl-t aro all Italiana. Tby nvr b brd of TbBkacllfi or crantorru. Wo ahoar thm tho br rla and tll tbvra that wo will cook th-ra for TbankfllnaT day. Tho. of roar, w har to tII tbrro what ThaokaclTlBC day la. Thla lada lo tho r:rtm fathara. Of courao a fw of th.rn ct It mllad and think that tho rilcrlm fatbra r la boa and that tb cranbrrla am or la th May llowir. but aald from that th proca of thought la lntratln and loatruct- Ir..- faro or. dramy look bad crept acroaa tho f a plump, blond cooktoj lacn- IU TWO. -nut wa taarh thaca bow to BiaJta atufrina." ah aald. -Iraa!na crr-td tho rnt, drk-y4 Instructor. taalata a -trf lM. -No. aiufftn." rltratd hr frlnd tabbornly. "'o alwajt cal.ad It atuff toe at homo boforo poplo became a atrHeb tbat tby had courao dlanora at aahaalIB and aa4 vair aiuszma Inaiead of rood old-faahloned bread crumb. Tveryone arrred that th only really worth whll filling for a Thankllnic turkey la "ntuf f lnR rnado rf bread crumb. Ther ar many klnda of atufflnf that aro more "nyHan" than bread crumb.- anil the blond defender of th old-faahloned ThankalTlryr. Tiut thero'a nolhlnc ao ood. Oytra realjy ouet nt to b cooked ao lone aa they tar to bo In a roatd turkey." Tb conaenaua In retard to atafTInC tho turkey waa that bread jhould not be crumbed fin for thla purpoao. but lntad ahould b cut In email cubea. Thee rubra, not more than an elirhth of an Inrh thick, do not pack ao tlchtly at irrated bread rrumba and thua tnak a llshter fltlnc. Tenpa mak th mltak of ba li their filling too damp." aald th drk-er1 expert. "It I alway much better when It la dry. Inatead of ua Ini cut-up onion for flaeorina try an onion cut In two. Then preaa down on th raw aide" with th blunt el of th knife. Thla brlnga out th julco. When you can tret no mor cut off a freh allr anJ preea th blunt knife .lce down on th freah aurfac. Th flaTorlna; ahould Include thyme, aweet marjoram. prley chopped Try fin, pepper and aalt and. of courae, there ahnuM b plrnly of butler." proportion?" queatloned a boyIco. Tho cooklnc teacher looked at each other In.dlamay. -It'a etranc." admlted th eameat one. 'that when you maka th filling for tha turkey according to a atrlct rule, there never I enough lo fill." Do Kill Bird Too Tight. "It'a on of th thing you bar to Judge." declared tho blond Inatructor. "Hut don't fl.l Iho bird too tight. Ther will b eon-. expanalon to allow for. And don't forget to put allcea of bacon, or. better atlll. a allc of pork, cut Into allte. over th breaet bono when you put tho turkey In to roaat. Th braet bon of a turkey la dry. and thla will mafto th meat ever ao much richer. Aa loon aa the bacon or pork ahrtvela up In th cooking you remove It. It haa then done lt work. Th turkey tnuat atlll b baated a great deal, unleaa you ue a roaater with a top. The can b bought for J centa. and they really ar very good for tur key. It may b neceary to tak off tho top to get Juet th laat touch of rrlap brownneaa. but throughout th cooking tho ateam within tho cloaed pan will bo very good. "Ther la on Important thing about tho Thankaglvlng turkey tbat rouat bo thought of even befor It I brought borne. Tou muntn't let tho butcher cut off tho feet, aa many modern butcher bae a way of doing. The feet aro well worth having. When th thick akin haa been allpped off the feet they ahould be boiled up with tho dlecarded neck parte. To get th akin off acald the fetL It will come off easily. Then put them In cold water and bring to a boll, almmer alow'.y. The cooking takea about an hour. The waUr In which the feet have been cooked makes a delicious jelly for uae with the gravy or for chicken broth. To make the gravy uae thla atock and the giblets. "People here In the Eaat don't seem to appreciate gravy." complained the blond cooking teacher. "I had four clasaea of working girls over in New ark laat Winter and not any of them ever beard of it." llow to Reaaova Teadoaa. "There are aome families that never take the tendons out of turkey legs." saJd the dsrk-eyed tescher. sadly. "It does take a peculiar twist of the hand to get them out right. But when you succeed the legs, are the beat part of the bird. The beat way la to make an Inclalon at the knee Joint carefully. If you are not careful you will cut th tendons. There are two tendons right over the knee Joint. Tho beat way to get at theae Is to lift them up with a round Iron skewer. A square one would be apt to cut them." "Might I venture a suggestion?" said tho blond teacher. "I always use a kitchen fork." Her -fellow Instructor regarded her coldly. "A fork will cut tho tendons." she said, eeverely. "The beat think Is an awl; that la what I uae In achool. When you get the tendon up on the awl graap It with the band and uae a binge movement of the wrist, not a pulling, but a drawing movement, to get It out. After taking out theae two tendona open the Joints right bsck and that diacloaea a caae with 10 of them In. If you can gef 10 ouf altogether you are quite successful. In the schools, while w do not cook turkeys, we do cook chickens, and we always teach tho children to take the tendons out of the legs." "What Is this cranberry sauce recipe which I the bulwark of public educa tion In the Thankaglvlng dlnner?" Craaberry aace neelpe. The teachers shut their eyes and. rocking gently back and forth, re peated In chorus: "One quart cranberries. "One pint water. "One pound sugar. "Tut cranberries In water, cook slow ly until they break. Then presa through a strainer and return to fire, bring to boil, add sugar and boll five minutes. Then you have cranberry Jelly." "But I don't Ilka the Jelly. I like It with the skins In." obstinately declared the blond teacher. "Cranberry aauco with the aklns In Is too easy for the chllren to cook." aald the dark-eyed teacher, reproach fully. According to a straw vote taken oa the spot, creamed onions are next In Importance after turkey and cranberry sauce in an orthadox Thanksgiving menu. "A Perfect Cream Sauce." Here Is the perfect art of making a cream or white aauce as practiced throughout the public school system: Two tablespoonfuls butter. Two tableepoonfuls flour. One-half te&spoonful aalt. One-eighth teaapoonful pepper. One cup milk. Melt the butter in a saucepan, add flour, salt and pepper, rub them to gether, add the milk, cold: put over a fire and stir until It bolls. The fire should be slow. This sauce is good with many vegetables and with some in stead of using a full cup of milk it la well to use half a cup of milk and half a cup of water in which the vegetable was cooked. With carrots, for in stance, thla improves the taste and gives a nice color. Onions should be brought to a boll In one water and then this water poured off and the vegetable covered again. They must be boiled until ten der. Using two waters makes them more delicate. One of the teachers offered a special suggestion for the cooking of Thanksgiving onions. "Boll them the day before to avoid having the odor in the hoase on Thanksgiving day." she said. "Then when getting dinner ready place the boiled oniona in a baking dish, cover with a large quantity of -white sauce and spread buttered crumbs over this. Put in th oven to brown. This makes a dlah that la both pretty and delicious. "The only other vegetables really necessary to the Thanksgiving feasts are mashed white potatoes and sweet potatoes." said the earnest Instructor. The reason that really good mashed white potatoes are such a rarity in this bitter world is that tho milk Isn't heated before it Is put into them. "And yet," said the blond teacher, pensively, "I have seen wonderful cooks put In cold milk." "But that was while the potatoes were burning hot and on the stove," insisted the advocate of the hot milk dressing; "the potatoes were so awfully hot that they heated the milk. The safest way is to heat the milk and to use also plenty of butter, pepper and salt. Then beat and beat them with a fork. Never uae a spoon. Tou can't beat them too much for their own good." How about patent beaters?" "I never knew but one woman in my whole life who could use patent cook ing utensils." said the blond teacher, with her nose a little in the air, "and she could only use one Implement for one thing. I may be a suffragist, but I'm conservative when It comes to cooking." For the Thanksgiving banquet It was agreed that the sweet potatoes aro at heir best when small ones are selected and browned in butter. "Then, of course, there must be cold slaw," said the dark-eyed teacher. "Everybody ought to giveup the more usual salads on Thanksgiving day and stick to coldslaw. Choose a fine close head of cabbage, chop it up with a little celery and a little green pepper. Use a boiled dressing. One tablespoonf ul of flour. One teaspoonful salt. One-half teaspoonful mustard. Two teaspoonfuls sugar. One-eighth teaspoonful pepper, Tolka of two eggs. Three-quarters" of a cup of milk. One-quarter of a cup of vinegar. Mix together all the dry materials, add the milk and eggs and stir over hot water until it thickens. Then heat the vinegar and add at the last very slowly. There is so much difference between really good and indifferent cold slaw that it Is worth while to go to great pains in making the dressing. Then Cornea Punkln" Pie. "Then what else? Pumpkin pie?" The blond teacher threw discretion to the wonds. "Don't pronounce the 'm and p,' " she begged. "Call it punkin." "That's pastry," commented the dark eyed instructor. "We'd better not go into that Just here, but for a lighter dessert on Thanksgiving there's fruit Jelly. This is good made with lemon Jelly as a foundation and with any available fruit scattered through it. Bananans are best left out. Grapes, sections of oranges and nuts are deli cious. Candied orange etrawa, which are good to have on the table at Thanks giving time, are easily made, aa fol lows: Cut the orange peel In strips about an eighth of an inch wide. Boll until tender. Then put one cup of sugar with a cup of the water in which the peel has been boiled. Bring this mix ture to a boiling point. Put the orange strips back into the mixture. Boll down until the Juice becomes quite thick, and then lift out and roll In granulated sugar. Then spread the straws on oiled paper. Candled grape fruit straws can be made in the same way. The conclusion of the Thanksgiving dinner, in addition to the fruits and nuts and raisis which form the cetre poece, may very well be Roquefort cheese and toasted crackers and cof fee, which, like all after-dinner coffee, must be made in a percolator. "Nothing like that for a Thanksgiv ing dinner," said the blond teacher firmly. "Tou may begin with grape fruit if you like: that is cooling and a proper advance guard for what Is coming. But I think the old-fashioned idea was best I don't like anything to com between me and the turkey." Mm Li t i m ') r Turkey Vezt Sbop. fyta 9m mm U a CSv p"-gaais 1 DGNT oTOPP the BJED TOO -TKJiit. ' w TH.t a. r m to IS ciy la A . tn- If tv 't b:f a cbaae tM . h m ' in sh-r ! la -. ma u.l J injir hat and Soil. ao'iat tftvn wjs a waa ntar ?.. but wtr g-ao 4 rr aa-i Irttr 'iiot o tsar ! r I3r. m w 4 1 !:'. t t-i. yf ef ti ari cot jt. t't l of "K. i.p t S t4et;r. Nert.V 'aaxlar Wat. tl.:t !-m. Wh.ro oa vaMI d.4 eft frw-n. ao-t W-y lo I bo w a''t hi I'iitt. -Wl. I'. a l it fam. "Tt l4 wm.a n:i1 a sw d. ."i a a t av b ar ui. waat .; k. aad I rov-aoo I s,j to say i coi a yard r Bor fr It. as-4 I wsat ta a iKtr I ha bia taiahta tbat l, (. ya. tbo las. H t-.T ("t crokl tb Blent ba4 to ecar a I R'sM la IK puekta catch. I g t a 4 eul i. aad 1 1 no. a a' ao fast ixnl f.t t:at ty croaiad t'o rauia." .m. liok4 alia aat saay. ao th r;ortr J;ojroJ wit JUrn. lo a ;by rfrinmat rIo. Aa aa ti bvrc of GacsriaM bai sarar. l m a fcaart a litti h apua Ma yarn. A;s t aia i a i ikI d KaJet cf Aaaa.a aad i ' c X,n .43 card asd a? and a( I " - bt f 19 try. is r4r " r It a" a 'r-l truth. V:. jo. a. i: a .k thla. Tar rwr'' 11m wo.a'ra patob up tb h .1 b- t l"i bou Wal. rr a and Jim a.t ain't a" t"a tViatr f?ld wbt w woj14 d it It. fot JJflSC It tR bai ar grouad la Ch!r i'o!f. b ark a!:, and I1 I tt! aprlnc At tt runt t'a wol year. -W!. boit January a e:ty fl- ;-r can-.a up ooa day aa4 h talk nM part t il an 1 aa4 it I tr ack. II talk ao and ao wait I (ia i. (Mok ta waa t-jin to aalt Jim a a':4 wrirm or a f-ar-?oot l t.-opa to daf tha olhar jta of f..a Blo-jn- !. Wal. aft.r a wait b f..ai a bit puaaia il qir hi povhat aad 'oob-l awf il wia. II f lit a rosea. I. a ti aitr. aad aaya: XJaat.a- iff 4 ' mi jr" ' ' '- Ox- do w Cru tch s-. ? man. tbi br puakla a4 la th graataat poeealoa I bavo got. It was eaat to rr. by a California farmer, who aid It would grow a punkla wlchla it i) Bound. Now. I want som good. hooat e4 brainy farmer to plant this kr aaad aad gib n ona-half tb 4a la lh puekin, but aa aocurity on your part that you all! give it proper car you caa dapoait lie with rr. a that yoa will do ao. aad when th Fall comae I will return th money Wal. I waa ag io' It. but J'.m bit for IL "Wat. It wao't mor n a waek after tha acd man waa Ir.are when a fvllar cam who n-.a!lJ l.ka a wood puaay. II aald fc wa 'Mo' fartllKar. and It so powerful It woulj mak a I ir.hin ir.a grow Z f't In a day If tr.a vln could t all th watar It oantad lnc with th fertiliser. Wal. It waa oaly II a pound and It only took tea oua4e for aa acr. Jim. be don mmm 111 irUIlili 11 I at ..tf fl . . Jf 'J mmM r'- milt IT GREW SO FAST IT MADE FURROWS IN THE GROUND. -mm i ncX srv isriy for- bit ag'ln. WaL Jlra la kinder nutty and draam. and b and hla punkin aaed was th subject er much talk, and w got It all Ogcered out to plant It 'bout ten feet from th brook. "Wal. by th great horn spoon. If In another waek a fuller didn't show up who talked Ilk a college perfea-aer. nid 'lowed If we would keep a 'cet'len lamp burnln' all night In our garden aaaa patch the plants would grow twice aa faat, and an ornery punkin tin inatead er growln a foot a day would grow two. "Wal." aishd Fam. "another half a sawburk waa paaaed and m and Jim had to 'rang our plana all over ag'ln. W walled till th June frost had gone, and planted that punkin aeed halfway down the lot and 'bout ten feet from th brook, 'lone with a lot er truck. iur corn and atch like. "Wal. In a week the durra thing sprouted and commenced to grow. W kept tb "cet'len lamp burnln at night and a keetr bar over th vine to keep tho bugs off. In a few days yoa could see It grow. Honest Injun, you could see it twist 'long the ground. About the first of July it had ten blos soms and four had good set. So we cut off all but three. 'Bout middle July we "75oJc 7ive ?6A-t sr- GsilZe fa Puiicn Over Zi?Sfi's: cut off another and all the side vines but one, and that one we cut the end off and stuck it in the brook so it could drink all' the water it wanted. Ons punkin took a start and every day it grew three to five Inches in diameter. -At the end er July we had to take an old door and put two timbers, two by four, under it, and, two rollers. The punkins and vine grew so fast that it was makin' a furrer in the ground. The legs oh, yes. You see, 'bout this time the neighbors got curious, and the deer were running through the orchard and garden. "Jim, he goes to town, and I went over to watch the punkin, and waa standin' near the end er the. vine. We had put some fertilizer on that day, an' I was watchin' some deer over on Fish's Hill and paid no 'tention to the vine or punkin. Soon I felt somethin' wrappin' 'round my neck, and that durned punkin vine had ewisted 'round my legs and body and started 'round my neck. I couldn't move my legs or arms, so I fell over on my side an' broke the vine 'round my neck. But three other side vines st:ted for me, anfl I was held tight and crushed there 'til mornin". when the dog, Shep, found me. Jim had to get an ax and cut me loose. "Wal. I was laid up with those legs from that day to this. Doc says it's account er poor circulatin and rheuma tism. "Oh, yes; the punkin grew and pretty near dried the brook up it drank so much water and first of October we worked it over onto a stone sled and with two yoke cattle we got it up to the barn and got it onto a timber wagon and hauled it over to the fair. It took Si Eldridge's yoke and our two yoke er cattle to get it over the hill. It weighed. I reckon, nigh onto three tons. Wal; we got first prize, and didn't know what to do with the pun kin. But Jim is right pert at dream in', don't-eher-know, and he 'lowed we'd cut a square hole in the side er the punkin and cut all the flesh out and put it in clean apple barrels, which we did, and sold it to a bi. rest'rant man in the city. We fixed up the shell and are usin' it fer a henhouse. HoltR 20 hens easy. "Say, do you thinw that feller will come back for his seeds? "How about some more er that cam elback beer? Guess it takes the kink out er my less, don't-cher-know !" Toncne-Tled. Dundee (Scotland) Journal. Magistrate Why didn't you speak to your wife for a whole year? Prisoner I didn't want to "interrupt her.
